Plum and polenta cake

This gluten-free cake is slightly crumbly due to the lack of flour and best eaten the day after baking.

This gluten-free cake is slightly crumbly due to the lack of flour and best eaten the day after baking. You can use grated lemon zest instead of plums.

PLUM & POLENTA CAKE

75g fine polenta (cornmeal)

150g almond meal

150g caster sugar

½ teaspoon gluten-free baking powder

½ teaspoon ground cardamom

Zest ½ unwaxed orange, finely grated

2 eggs

¾ cup (185ml) light olive oil

1 teaspoon vanilla extract

3 ripe plums, pitted and chopped

2 tablespoons flaked almonds

Preheat oven to 160°C fan; grease and line a medium loaf tin. In a bowl, combine polenta, almond meal, sugar, baking powder, cardamom and zest. In a separate bowl, whisk together eggs, oil and vanilla extract; add to dry ingredients and combine. Fold in chopped plums. Pour mixture into cake tin and sprinkle with flaked almonds. Bake for 60 minutes until top is golden brown and skewer comes out clean (if the top browns too quickly, cover with foil). Dust with icing sugar and serve with yogurt or cream. Serves 8

CARAMELISED PLUMS WITH CARDAMOM

2 tablespoons butter

4-6 large plums, sliced into wedges

¼ cup caster sugar

½ teaspoon ground cardamom

2 tablespoons Grand Marnier

Heat butter in large pan over medium heat. When melted, add plums, sugar and cardamom. Raise heat and cook for 5-10 minutes, shaking pan about every 30 seconds so cut surfaces take on colour and plums begin to caramelise. Remove from heat and add Grand Marnier, then transfer to a serving dish. Good with yoghurt or ice cream. Serves 4